Method
1 Fry the onion until soft over a medium heat in olive oil.
2 Add the garlic, ginger and chilli.
3 Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
4 Add the tomatoes and coconut milk, and cook for 10-15 mins on low heat until the squash is soft.
5 Drain the chickpeas and add to the sauce. Add the spinach.
6 When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely.
7 Add salt and pepper to taste and serve with rice and/or flatbreads.